Description
Creamy mushrooms, cooked down with wine and thyme served over a buttery, garlic toast that just soaks up that mushroom-loaded sauce. How’s that sound?
Ingredients
Scale
- 1 baguette, thinly sliced on the diagonal
- 6 tablespoons butter
- 6 to 8 garlic cloves, coarsely minced
- 1 sprig of fresh oregano
- Pinch of red pepper flakes, to taste
- 1 cup (4 ounces) finely grated Parmesan cheese
- 1–1/2 pounds mixed mushrooms, trimmed and coarsely chopped
- 1 tablespoon minced fresh thyme
- 1/3 cup dry white wine, plus a splash to finish
- 1/3 cup crème fraiche
- 1/3 cup heavy cream
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°. Line a large baking sheet with aluminum foil.
- Melt the butter in a large skillet over medium-low heat. Add the garlic and oregano and cook for 12 to 15 minutes, until the butter is golden-brown and caramelized. Mash the softened garlic into the butter and add a pinch of red pepper flakes.
- Place the bread on the prepared baking sheet. Spoon the garlic mixture on top of each piece, spreading to cover with the back of a spoon. Reserve 1/4 cup of Parmesan to sprinkle on top before serving; sprinkle the rest over the bread slices. Bake for 7 to 8 minutes, until light golden brown.
- Preheat the same skillet over medium-high heat. Add two tablespoons of olive oil and, when hot, add the mushrooms, stirring to coat. Cook, undisturbed, for 3 to 5 minutes, until softened and golden brown on the bottom. Season with salt, pepper and the minced thyme. Stir the mushrooms and cook for another 3 to 4 minutes, until golden brown and caramelized. Add the wine and cook for 1 minute, until most of the liquid has evaporated. Remove the pan from the heat and stir in the crème fraiche, heavy cream, and a splash of wine to taste. Season with salt and pepper. Spoon the mushroom mixture over the toasted bread.
Notes
Inspiration: Caramelized Garlic Butter Toast with Pan Fried Mushrooms on halfbakedharvest.com
- Category: Appetizers